1 - 10 of 32 for white sauce for crab cake

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Sauté shallot and ... allowing to reduce for 15-30 seconds. Add ... to boil. Remove from heat. Add butter and stir gently. Fills a 2 oz ramekin. Enjoy :D

1. Puree the ... Add the egg white and heavy cream ... and add the crab, squeezed dry ... scallions and peppers for 3 minutes or ... mixture into small cakes and press into ... dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.

In a large ... egg. Add Worcestershire sauce, parsley, mayonnaise, ... to simmer. Simmer for 3 minutes. Add ... plate, then 2 crab cakes. Top with ... (My favorite.) Serves 4.

Combine all ingredients except vegetable cooking spray in a medium bowl. Divide mixture into 6 equal portions, shape each into a 1/2 inch thick ...

Lightly mix the ... in butter in skillet, flattening crab cake as it sautes, about 5-7 minutes on each side over medium flame. Should be brown and crusty.

Cook onions and ... eggs, cream, Worcestershire sauce, lemon juice, ... patties in hot oil until lightly brown, about 3 minutes on each side. Makes 6 patties.

Combine first 7 ... bread crumbs and crab meat, and shape ... hot. Add crab cakes and cook 3 ... browned. (206 calories per 2 crab cakes). Yield: 4 servings.

Remove cartilage from ... Shape into 6 cakes. Cook cakes ... enough fat to prevent sticking until browned, about 5 minutes on each side. Makes 6 crab cakes.

Saute onions, celery ... a thick cream sauce. Mix the ... Set these aside for 1/2 hour in ... ready, roll these crab cakes in beaten egg ... horseradish with the crabmeat.

Boil 1 stick ... yolks, mustard, Worcestershire sauce, salt, pepper and onion. Pour over crab meat and fold in 2 beaten egg whites and fry. Yield 16 small crab cakes.

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